Serves about 2 cups
Chimichurri is a bright herbaceous condiment that pairs well with steak, potatoes, eggs, and sausage. Skip the food processor and chop everything by hand to achieve its chunky texture. Stirring in the olive oil at the end rather than blending everything together is also key to creating this beloved Argentinian staple.
- 2 cups parsley, finely chopped
- 2 Tbsp finely minced red onion
- 1 Tbsp finely minced garlic (see Cook’s Tip)
- 2 tsp dried oregano
- 1 tsp kosher salt
- 2 Tbsp red wine vinegar
- 1/2 cup Metropolitan Market Extra Virgin Olive Oil
- Crushed red pepper flakes
- Place parsley, onion, garlic, oregano, and salt in a bowl. Stir to combine.
- Add vinegar, olive oil, and a pinch of red pepper flakes. Stir; taste and adjust seasoning as needed.
- Cook’s Tip:
- To achieve finely minced garlic, sprinkle salt over coarsely chopped garlic and then continue chopping. The salt helps to absorb moisture, prevent stickiness, and create more friction, producing a finer end result.
- Leftover chimichurri can be stored in the refrigerator for a few days, but we recommend that you return it to room temperature before using.
Nutrition:Amount Per Serving (based on 16 servings)
Total Fat: 7 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 125 mg
Carbohydrates: 1 g
Fiber: 0 g
Total Sugar: 0 g
Added Sugars: 0 g
Protein: 0 g
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